<p data-start="85" data-end="241">When new staff join a food business, there can be a lot for them to learn, especially around hygiene, allergens, cross-contamination and safe food handling.

<p data-start="243" data-end="302">How do you normally introduce food safety to new employees?

<p data-start="304" data-end="447">Do you prefer formal training, hands-on guidance, or a combination of both? And how often do you provide refresher training for existing staff?



<p data-start="449" data-end="529" data-is-last-node="" data-is-only-node="">I&rsquo;d be interested to hear what approaches other businesses have found effective.